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| Personal data sheet |
 Print previewpersonal data approved: 2023. VI. 14. | Publications |
2023
 from data base, 2023. VI. 14. |
Varga-Visi Éva, Nagy Gábor, Csivincsik Ágnes, Tóth Tamás: Evaluation of a Phytogenic Feed Supplement Containing Carvacrol and Limonene on Sheep Performance and Parasitological Status on a Hungarian Milking Sheep Farm, VETERINARY SCIENCES 10: (6) 369
type of document: Journal paper/Article
language: English
URL |
2022
from data base, 2023. VI. 14. |
Varga-Visi Éva, Jócsák Ildikó, Kozma Vanda, Lóki Katalin, Ali Omeralfaroug, Szabó András: Effects of Surface Treatment with Thymol on the Lipid Oxidation Processes, Fatty Acid Profile and Color of Sliced Salami during Refrigerated Storage, FOODS 11: (23) 3917
type of document: Journal paper/Article
language: English
URL |
2021
from data base, 2023. VI. 14. |
Varga-Visi É., Kozma V., Szabó A.: Correlation between CIELAB colour coordinates and malondialdehyde eqiuvalents in sausage with paprika stored under refrigerated conditions, ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 50: (4) pp. 557-564.
type of document: Journal paper/Article
language: English
URL |
2020
from data base, 2023. VI. 14. |
Varga-Visi É, Toxanbayeva B, Andrássyné Baka G, Romvári R: Shelf life and quality of Bologna-type fat reduced turkey sausage, ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 49: (1) pp. 60-68.
type of document: Journal paper/Article
language: English
URL |
2019
from data base, 2023. VI. 14. |
Varga-Visi Éva, Jócsák Ildikó, Ferenc Bálint, Végvári György: Effect of crushing and heating on the formation of volatile organosulfur compounds in garlic [Efecto que conlleva la trituración y el calentamiento del ajo en la formación de compuestos organosulfurados volátiles], CYTA-JOURNAL OF FOOD 17: (1) pp. 796-803.
type of document: Journal paper/Article
number of independent citations: 8
language: English
URL |
2018
from data base, 2023. VI. 14. |
Varga-Visi É., Toxanbayeva B., Andrássyné Baka G., Romvári R.: Textural properties of turkey sausage using pea fiber or potato starch as fat replacers, ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 47: (1) pp. 36-43.
type of document: Journal paper/Article
number of independent citations: 4
language: English
URL |
2017
from data base, 2023. VI. 14. |
Varga-Visi É., Toxanbayeva B.: Application of fat replacers and their effect on quality of comminuted meat products with low lipid content, ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 46: (2) pp. 181-186.
type of document: Journal paper/Review paper
number of independent citations: 11
language: English
URL |
2008
from data base, 2023. VI. 14. |
Csapó J, Varga-Visi É, Lóki K, Albert Cs, Salamon Sz: The influence of extrusion on loss and racemization of amino acids, AMINO ACIDS 34: (2) pp. 287-292.
type of document: Journal paper/Article
number of independent citations: 16
language: English
URL |
2007
from data base, 2023. VI. 14. |
Csapó J, Varga-Visi É, Lóki K, Albert Cs: The influence of manufacture on the free D-amino acid content of Cheddar cheese, AMINO ACIDS 32: (1) pp. 39-43.
type of document: Journal paper/Article
number of independent citations: 14
language: English
URL |
2001
from data base, 2023. VI. 14. |
Csapó János, Schmidt János, Csapó-Kiss Zsuzsa, Holló Gabriella, Holló István, Wágner László, Cenkvári Éva, Varga-Visi Éva, Pohn Gabriella, Andrássy-Baka Gabriella: A new method for the quantitative determination of protein of bacterial origin on the basis of D-aspartic acid and D-glutamic acid content, ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 30: (1) pp. 37-52.
type of document: Journal paper/Article
number of independent citations: 9
language: English
URL |
| | Number of independent citations to these publications: | 62 |
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